Harvest vegetables deserve to be displayed lavishly. Roast plum tomatoes, cauliflower, golden potatoes, delicata squash, and slender carrots, all dusted with rosemary and sage, until they’re caramelized at the edges. Add pan-roasted almonds and chickpeas for their protein and serve with a light aioli made with mayonnaise and low-fat yogurt.
For a quick follow-up meal, crisp some corn tortillas in the oven, spread them with refried beans, some of the roasted vegetables, and Monterey Jack and bake until the cheese melts. Top them off with watercress and crisp radishes, and you’ll have another dish to celebrate the season.
(For roasted vegetables, tostadas)
¼ cup plain low-fat yogurt
1 cup (4 ounces) grated Monterey Jack
8 corn tortillas (6 inches each)
6 plum tomatoes
6 large shallots
1 head cauliflower
12 mini golden potatoes
2 delicata squash
8 slender carrots
1 bunch watercress
2 cloves garlic
½ bunch fresh rosemary
½ bunch fresh sage
Salt and pepper
1 cup olive oil
3 tablespoons mayonnaise
1 can (15 ounces) refried beans with mild green chilies
1 can (15 ounces) chickpeas, drained
½ cup whole blanched almonds
¼ teaspoon ancho chili powderSally Pasley Vargas can be reached at firstname.lastname@example.org.